Harrissa Spiced Salmon with Couscous and Minted Yoghurt
Ingredients (10 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 0.8 | l | Oil, vegetable | AUD 0.00 * AUD 0.00 / l |
| 20 | kg | Salmon, steak | AUD 0.00 * AUD 0.00 / kg |
| 1.5 | kg | Harrissa spice mix | AUD 0.00 * AUD 0.00 / g |
| 0.75 | kg | KNORR Couscous with Mediterranean Vegetables 7.5kg | AUD 0.00 * AUD 0.00 / g |
| 1.5 | l | Water, boiling | AUD 0.00 * AUD 0.00 / ml |
| 40 | g | Mint, chopped | AUD 0.00 * AUD 0.00 / g |
| 0.4 | kg | Yoghurt, smooth | AUD 0.00 * AUD 0.00 / g |
| 40 | g | Coriander, leaves | AUD 0.00 * AUD 0.00 / g |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Preheat the oil in a large fry pan and lightly sear the skinless side of the salmon until lightly browned, remove and set aside.
2. Place the Harrissa spice mix in a tray and dip the cooked side of the salmon in the mix and place on a baking tray, finish cooking in a preheated oven (180°C) until desired liking is reached.
3. Place the KNORR Couscous into a large bowl and pour over the boiling water, cover with foil and let it sit for 15 minutes or until the water has absorbed. Aerate with a fork.
4. Wash and roughly chop the mint and combine with the yoghurt.
5. To serve place the prepared KNORR Couscous on a plate with the salmon and minted yoghurt.
6. Garnish with corriander leaves.
